Recipe

Chicken with spicy sausage

The chicken can be made ahead and gently reheated when required. You could remove the skin from the thighs to lower the fat content of the dish if you prefer, although it does add flavour. Go for a green vege such as broccoli to add colour and crunch.

Dec 31, 2010 1:00pm
  • 1 hr 25 mins cooking
  • Serves 4
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Ingredients

Chicken with spicy sausage
  • 4 tablespoon extra-virgin olive oil
  • 1 large onion, peeled and chopped
  • 1 large (200g) spicy sausage, thickly sliced (i used salash), or 1-2 soft chorizo sausages
  • 2 clove garlic, peeled and crushed
  • 1/4 teaspoon allspice
  • 1/2 glass dry red wine
  • 1/2 cup chicken stock
  • 1 x 400g can crushed italian tomatoes
  • 2 fresh bay leaves
  • 4 chicken drumsticks and 6 chicken thighs, bone in, skin on
  • 1/4 cup standard flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • freshly ground black pepper
  • 500 gram new potatoes (i used baby red jackets), scrubbed (cut in half if large)
  • chopped parsley, for serving

Method

Chicken with spicy sausage
  • 1
    Preheat the oven to 170°C (regular). Heat 1½ Tbsp oil in a large casserole over a low heat. Add the onion, cover with a lid and cook gently for about 10 minutes, stirring occasionally, or until soft and just starting to colour.
  • 2
    Remove the lid, increase the heat to medium, move the onion to one side of the dish and add the sliced sausage. Fry until lightly browned, then transfer the sausage to a side plate.
  • 3
    Stir the garlic and allspice into the onion, then turn off the heat. Add the red wine, chicken stock, tomatoes and bay leaves to casserole.
  • 4
    Heat 2 Tbsp oil in a large frying pan over a medium-high heat. Dust the chicken pieces with flour, shaking off the excess, and lower in as many pieces as will fit in the pan, skin side down. Cook until the chicken is a deep golden colour all over, transferring the chicken to a plate as it is done. Add more oil to the pan if it becomes dry.
  • 5
    Mix ¼ teaspoon salt with the paprika and when all the chicken is browned, sieve it over the chicken. Grind over plenty of pepper. Transfer the chicken to the casserole.
  • 6
    Tuck in the potatoes and season everything with ½ tsp salt. Bring to a gentle bubble, then cover the casserole with a lid and transfer to the preheated oven. Cook for 30 minutes, then remove the casserole from the oven, give everything a good stir, and add the reserved sausage. Return the casserole to the oven and cook for a further 30 minutes until the chicken is falling off the bone. Sprinkle with parsley and serve.

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